By AI Meal Planner
Preheat your oven to 425°F (220°C). Arrange a rack in the middle of the oven. Pat the chicken thighs very dry with paper towels (dry skin = crispier skin).
Season the chicken: place the chicken thighs on a plate. Drizzle 1 tablespoon olive oil over them and rub to coat. Sprinkle 2 tablespoons adobo seasoning evenly over the 4 thighs (about 1/2 tbsp per thigh), then sprinkle 1/2 tsp kosher salt and 1/4 tsp black pepper across them. Rub the seasoning into the skin and under any loose skin where possible.
Prepare the zucchini: trim the ends and cut each zucchini into 3/4-inch (2 cm) thick half-moons (or quarters if very thick). Toss the zucchini in a bowl with the remaining 1 tablespoon olive oil, 1/2 tsp kosher salt and the remaining 1/4 tsp black pepper so they are evenly coated.
Sear the chicken (optional but recommended): heat a large ovenproof skillet (cast iron works best) over medium-high heat until hot. Place the chicken thighs skin-side down and press gently so the skin makes full contact. Sear 5–7 minutes without moving until the skin is deeply golden-brown and the fat renders. If your pan smokes a lot, reduce heat slightly. Flip thighs and sear 1–2 minutes on the other side just to color the underside.
Arrange for roasting: scatter the seasoned zucchini around the chicken thighs in the same skillet (or transfer everything to a rimmed baking sheet lined with foil if you don't have an ovenproof skillet). Make sure zucchini are in a single layer and not piled on top of the chicken.
Roast in the oven: transfer the skillet or sheet to the preheated oven and roast for 20–25 minutes, until an instant-read thermometer inserted into the thickest part of a thigh (not touching bone) registers 165°F (74°C) and the zucchini are tender and have browned edges. If the skin isn't as crisp as you'd like, finish with 2–3 minutes under the broiler on high—watch closely so it doesn't burn.
Rest and serve: remove the pan from the oven and let the chicken rest for 5 minutes to keep juices intact. Spoon the roasted zucchini alongside each thigh and serve hot. Taste and adjust a light sprinkle of salt if needed.
Storage and reheating: refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 10–12 minutes, or re-crisp skin in a skillet over medium heat until warmed through.
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By AI Meal Planner
This recipe is ready in 45 minutes and features Bone-in chicken thighs, skin-on, Zucchini (medium), Adobo seasoning (paleo) and other delicious ingredients. Contains 308 calories total.
Preheat your oven to 425°F (220°C). Arrange a rack in the middle of the oven. Pat the chicken thighs very dry with paper towels (dry skin = crispier skin).
Season the chicken: place the chicken thighs on a plate. Drizzle 1 tablespoon olive oil over them and rub to coat. Sprinkle 2 tablespoons adobo seasoning evenly over the 4 thighs (about 1/2 tbsp per thigh), then sprinkle 1/2 tsp kosher salt and 1/4 tsp black pepper across them. Rub the seasoning into the skin and under any loose skin where possible.
Prepare the zucchini: trim the ends and cut each zucchini into 3/4-inch (2 cm) thick half-moons (or quarters if very thick). Toss the zucchini in a bowl with the remaining 1 tablespoon olive oil, 1/2 tsp kosher salt and the remaining 1/4 tsp black pepper so they are evenly coated.
Sear the chicken (optional but recommended): heat a large ovenproof skillet (cast iron works best) over medium-high heat until hot. Place the chicken thighs skin-side down and press gently so the skin makes full contact. Sear 5–7 minutes without moving until the skin is deeply golden-brown and the fat renders. If your pan smokes a lot, reduce heat slightly. Flip thighs and sear 1–2 minutes on the other side just to color the underside.
Arrange for roasting: scatter the seasoned zucchini around the chicken thighs in the same skillet (or transfer everything to a rimmed baking sheet lined with foil if you don't have an ovenproof skillet). Make sure zucchini are in a single layer and not piled on top of the chicken.
Roast in the oven: transfer the skillet or sheet to the preheated oven and roast for 20–25 minutes, until an instant-read thermometer inserted into the thickest part of a thigh (not touching bone) registers 165°F (74°C) and the zucchini are tender and have browned edges. If the skin isn't as crisp as you'd like, finish with 2–3 minutes under the broiler on high—watch closely so it doesn't burn.
Rest and serve: remove the pan from the oven and let the chicken rest for 5 minutes to keep juices intact. Spoon the roasted zucchini alongside each thigh and serve hot. Taste and adjust a light sprinkle of salt if needed.
Storage and reheating: refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 10–12 minutes, or re-crisp skin in a skillet over medium heat until warmed through.
Calories per Serving: 308
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